Italian Vegetarian Sausage with Roasted Vegetables
and lemon mustard sauce / quinoa

Name: Italian Vegetarian Sausage with Roasted Vegetables
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 lb Zucchini, cubed; 1 lb Vegan / vegetarian sausage, sliced; 1 1/2 cups Tomatoes, grape or cherry, halved; 2 tsp Vinegar, balsamic; 2 tsp Oil, olive; 2 tsp Italian seasoning; 1/4 cup Sunflower seeds (sub pumpkin seeds / pepitas or any chopped nuts); 3/4 cup Quinoa, uncooked; 1 1/2 cups Stock, any type; 1/2 cup Sour cream (sub plain or Greek yogurt); 1 Tbsp Mustard, Dijon (use large grain if you have it); 2 tsp Lemon juice

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

Italian Vegetarian Sausage with Roasted Vegetables

Dried herbs and a simple creamy sauce give this easy sheet pan meal a refined feel.
Smarts: Feel free to use any type of tomatoes to roast with the zucchini. Cherry, plum, or Roma tomatoes would all be great.

Proteins

Plant-based "meats"

Cuisines

European - Mediterranean

Ingredients

Metric

Servings:

Italian Vegetarian Sausage with Roasted Vegetables:

Zucchini - 1 lb , cubed
Vegan / vegetarian sausage - 1 lb , sliced
Tomatoes, grape or cherry - 1 1/2 cups , halved
Vinegar, balsamic - 2 tsp
Oil, olive - 2 tsp
Italian seasoning - 2 tsp
Sunflower seeds - 1/4 cup (sub pumpkin seeds / pepitas or any chopped nuts)

Quinoa:

Quinoa, uncooked - 3/4 cup
Stock, any type - 1 1/2 cups

Lemon Mustard Sauce:

Sour cream - 1/2 cup (sub plain or Greek yogurt)
Mustard, Dijon - 1 Tbsp (use large grain if you have it)
Lemon juice - 2 tsp

Prep

Quinoa - (If prepping right before cooking, get oven heating while quinoa cooks; double if making Thursday’s meal.) Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
Zucchini / Vegetarian sausage - Prep as directed and combine. (Can be done up to 5 days ahead)
Make sauce - Whisk together sour cream, mustard, and lemon juice. (Can be done up to 5 days ahead)
Tomatoes - Halve tomatoes.

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Make

Heat oven to 400F / 204C.
Toss zucchini, sausage, and tomatoes with balsamic vinegar, olive oil, and Italian seasoning. Spread out on a sheet pan. Transfer vegetables to the oven and roast until tender, turning everything with a spatula halfway through cooking, ~25 minutes total.
If quinoa was made ahead, reheat in the microwave. (Reserve half if doubled.)
Serve vegetarian sausage and vegetables over quinoa. Top with sauce and sunflower seeds. Enjoy!

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